Go Back
–+ servings
baked eggnog french toast + the gourmet kitchen // brooklyn supper
Print Recipe
Baked Eggnog French Toast from The Gourmet Kitchen
Prep Time
45 mins
Cook Time
55 mins
Total Time
1 hr 40 mins
 
A simple and festive recipe for baked eggnog french toast from Jennifer Farley's new cookbook, The Gourmet Kitchen.
Recipe Type: Breakfast
Makes: 8 servings
Author: Brooklyn Supper, adapted very slightly from The Gourmet Kitchen by Jennifer Farley
Ingredients
For the French Toast
  • 2 cups good-quality eggnog
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest
  • 1 tablespoon unsalted butter, softened
  • 9 cups day-old challah, cut into 1-inch cubes, approximately one loaf
For the Topping
  • 1 1/4 ounces all-purpose flour (1/4 cup)
  • 1/4 cup packed light brown sugar
  • 1/8 teaspoon kosher salt
  • 3 tablespoons unsalted butter, cold and cut into small pieces
Instructions
  1. In a medium bowl, whisk to combine eggnog, egg, vanilla, and orange zest.
  2. Grease a 9 x 5-inch loaf pan with 1 tablespoon butter and layer challah cubes inside pan, gently pressing flat. Briefly rewhisk the liquid ingredients and pour evenly over bread, taking care to cover all the exposed bread. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or as long as overnight to allow the bread to absorb the mixture.
  3. When ready to bake, preheat oven to 350 degrees F.
  4. To make the crumb topping, in a small bowl, use a fork to combine flour, brown sugar, salt, and butter until mixture looks crumbly.
  5. Uncover loaf pan and gently press bread down evenly until the liquid begins seeping up over the bread. Spread topping evenly over the bread. Bake 50 - 55 minutes, until top is golden and crunchy.
  6. Cool several minutes, and then slice and serve with a drizzle of maple syrup